This is a refreshing dish for warm summer days. It features sweet melon skewers served over a hearty couscous and halloumi salad, packed with colorful peppers, cranberries and fresh herbs.

Preparation time: 40 minutes

What you need:

1 lb (500g) melon cubes

4 tablespoons olive oil

2 bell peppers (red, yellow, orange)

½ cup (100g) dried cranberries

2 tablespoons maple syrup (you can substitute with honey)

Juice of 1 lemon

¾ cup (150g) couscous

1 cup (150g) halloumi cheese, cubed

1 small bunch herbs (mint, parsley, cilantro), chopped

2 green onions, chopped (white and green parts)

Salt, pepper

Curry powder (to taste)

8-10 medium lettuce leaves for serving

How to do it:

Thread the melon cubes onto skewers and put aside

Put dry couscous into a medium-size bowl and pour 1 ½ cups (300ml) of hot water over the grains. Stir, so the couscous is emersed in water and let it sit for 5 minutes

Cut bell peppers into small pieces and briefly sauté in a pan with 1 tablespoon oil. Cube the halloumi and lightly fry in oil until golden.

Add the sautéed peppers, halloumi, cranberries, chopped herbs and green onion to the couscous. Drizzle with lemon juice, then season with salt, pepper, curry powder, maple syrup and 3 tablespoons of olive oil. Mix well and let it sit for 20–25 minutes to absorb the flavors.

While the salad rests, sear the melon skewers in 1 tablespoon hot oil until lightly browned on all sides. Sprinkle with a bit of crushed red pepper (only if you like it a bit spicy)

Place the lettuce leaves on the plates, add the couscous to the center and top with the melon skewers.

Enjoy!

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